Sopapillas (Latin American Quick Donuts)

By Erin McDowell
April 24, 2014
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Author Notes: I have vivid memories of my family's visits to Rosa's, a Latin American restaurant on the edge of town with amazing food and a hugely tall, friendly waiter who always remembered what we wanted. The best part were the piping hot sopapillas he'd bring to the table at the end of the meal that we'd drizzle them with honey and sprinkle with cinnamon. Erin McDowell

Makes: about 15

  • 3 cups all-purpose flour
  • 1 3/4 teaspoons instant yeast
  • 1 pinch salt
  • 2 pinches cinnamon, plus more for serving
  • 1 1/4 cups warm water
  • 1 tablespoon softened butter
  • Oil for frying
  • Granulated sugar, for garnish
  • Honey, for garnish
  1. In the bowl of an electric mixer fitted with the dough hook attachment, mix the flour and yeast to combine. Add the salt and cinnamon and mix to combine.
  2. Add the water and butter and mix on low speed until the dough comes together. Up the speed and continue to mix until the dough is smooth, 2 to 3 minutes.
  3. Transfer the dough to a lightly greased bowl and let it rise, loosely covered, until double in size, about 1 hour.
  4. Bring a large pot of oil to 350° F. On a lightly floured surface, roll out the dough to about 1/2-inch thick. Cut into squares, then fry in batches until the squares are evenly golden and puffed. (They should be so puffy that there's a pocket of air in the center.)
  5. Remove the sopapillas from the oil with a slotted spoon and drain briefly on absorbent paper towels. Toss in sugar to coat, and serve warm with honey to garnish.

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